Although seemingly simple in design, McDonald’s award-winning Premium McWraps are the culinary creation of a global team of company chefs. The basic design of the McWraps, including the special packaging that makes them easy to eat on the go, was developed by teams in Austria and Poland while the sweet chili sauce was developed by McDonald’s chefs in Australia. A duplicate of that sauce is included here, as well as the delicious yogurt-based creamy garlic sauce that is spread on the wraps. For the chicken, you save time by using precooked frozen grilled chicken fillets. I found that the chicken breast fillets from Nature Raised tasted the closest to what McDonald’s uses, with those from Tyson coming in a close second. This recipe is easy to prepare and will not require a team of chefs to help you make it at home.

⅓ cup white vinegar
2 tablespoons water
2 teaspoons cornstarch
⅔ cup granulated sugar
4 teaspoons chili sauce (sambal)
½ teaspoon salt
½ teaspoon garlic powder

¼ cup mayonnaise
3 tablespoons plain low-fat yogurt
1¼ teaspoons lime juice
¼ teaspoon granulated sugar
¼ teaspoon garlic powder
4 frozen grilled chicken fillets (Nature Raised or Tyson is best)
4 10-inch flour tortillas
4 cups thinly sliced iceberg lettuce
2 cups 50/50 mixed lettuce greens (or Spring mix)
8 slices English cucumber

Cooking method

1-Make the sweet chili sauce by combining the vinegar and water in a small bowl. Dissolve the cornstarch in the water and vinegar, then pour the mixture into a small saucepan over medium heat and add the remaining ingredients. Bring the mixture to a boil but reduce the heat if it begins to boil over. Simmer for 3 minutes, then turn off the heat. When the sauce is cool, store it in a covered container until needed.

2-Make the creamy garlic sauce by combining all of the ingredients in a small bowl. Cover and chill until needed.

3-When you are ready to make the wraps, cook the chicken breast fillets following the directions on the package (bake at 375 degrees F for 18 to 20 minutes).

4-Heat the tortillas in a tortilla warmer or wrapped in a moist towel in your microwave oven on high for 40 seconds.

5-Build each wrap by spreading 1 heaping tablespoon of creamy garlic sauce onto a tortilla, followed by 1 tablespoon of sweet chili sauce. Arrange approximately 1 cup of sliced iceberg lettuce down the center of the tortilla, followed by a small handful of the mixed greens. Place 2 cucumber slices on top of the lettuce, then slice a chicken breast into 4 strips and arrange the chicken on the greens. Fold up the bottom of the tortilla, then fold over the left side of the tortilla. Fold the right side over the left side, leaving the top open, and serve. Repeat for the remaining wraps.

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